Cream torte with strawberries and almonds
(Percentage of daily recommendation)
| Calorie | 5,592 cal. | (266 %) | ||
| Protein | 140 g | (143 %) | ||
| Fat | 353 g | (304 %) | ||
| Carbohydrates | 461 g | (307 %) | ||
| Sugar added | 255 g | (1,020 %) | ||
| Roughage | 42 g | (140 %) |
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 13.5 μg | (68 %) | ||
| Vitamin E | 58.9 mg | (491 %) | ||
| Vitamin K | 83.9 μg | (140 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 3.7 mg | (336 %) | ||
| Niacin | 37.4 mg | (312 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 686 μg | (229 %) | ||
| Pantothenic acid | 11.4 mg | (190 %) | ||
| Biotin | 135.6 μg | (301 %) | ||
| Vitamin B₁₂ | 9 μg | (300 %) | ||
| Vitamin C | 465 mg | (489 %) | ||
| Potassium | 4,930 mg | (123 %) | ||
| Calcium | 1,737 mg | (174 %) | ||
| Magnesium | 735 mg | (245 %) | ||
| Iron | 19.5 mg | (130 %) | ||
| Iodine | 113 μg | (57 %) | ||
| Zinc | 16.1 mg | (201 %) | ||
| Saturated fatty acids | 145 g | |||
| Uric acid | 303 mg | |||
| Cholesterol | 1,432 mg | |||
| Complete sugar | 359 g |
Ingredients
- For the cake
- 4 eggs
- 120 grams sugar
- 2 tsps Lemon peel
- 3 Tbsps lemon juice
- 4 Tbsps Pastry flour
- 4 Tbsps cornstarch
- 4 Tbsps almonds
- 1 tsp Baking powder
- For the filling
- 6 sheets clear gelatin
- 300 milliliters milk
- 400 grams Whipped cream
- 2 packets Vanilla sugar
- 100 grams sugar
- 300 grams Yogurt (0.1% fat)
- 500 grams Strawberries
- For decorating
- 200 grams Whipped cream
- 100 grams slivered almonds
- 2 Tbsps Pistachio
- 250 grams Strawberries
- 2 sheets red gelatin
- 2 Tbsps lemon juice
- 2 Tbsps powdered sugar
Preparation steps
For the cake, separate eggs and beat yolks with 3 tablespoons water, lemon zest and 60 grams (approximately 1/3 cup) sugar until fluffy. Beat egg whites with remaining sugar until stiff.
Mix flour, corstarch, almonds and baking powder and fold gently into egg yolk mixture with egg white mixture and lemon juice. Line a springform pan 24 cm diameter (approximately 8 inches diameter) with parchment paper. Spread batter in prepared pan and bake cake in oven preheated to 180°C (approximately 350°F) for 25-30 minutes. Remove cake from oven and let cool slightly. Remove cake from pan and let cool for at least 2 hours.
For the filling, soak clear gelatin in plenty of cold water. Mix milk, vanilla sugar and 100 grams (approximately 1/2 cup) cream in a saucepan and heat to a boil. Remove filling mixture from heat and let cool briefly. Squeese gelatin well, stir into filling mixture until dissolved and refrigerate until partially set. Beat remaining cream until stiff and fold into filling mixture with the yogurt.
Cut cake horizontally into two layers.
Rinse, hull and quarter strawberries and fold into filling. Set a cake ring around the bottom cake layer. Spread filling over bottom cake layer and top with top cake layer. Refrigerate torte for at least 3 hours.
For decorating, remove cake ring from torte. Soak red gelatine. Lightly toast sliced almonds in a dry frying pan. Beat cream until stiff and spread over torte. Sprinkle edge of torte with almonds and sprinkle top rim with ground pistachios. Rinse and hull strawberries, pat dry and cut into slices. Arrange strawberry slices in a heart shape on top of torte. Mix dripping-wet red gelatin, lemon juice, powdered sugar and 4 tablespoons water in a small saucepan and stir over low heat until gelatin is dissolved. Pour gelatin mixture over strawberries on torte and let set before serving.